Description
Swiss chard & chanterelles in a luscious vegan cream sauce on a big serving of pasta. Need I say more? By the way, the sauce is oil-free, soy-free and gluten-free – and extremely simple and delicious.
Ingredients
Scale
- 3/4 cup cashews ((100 g))
- 1 date
- 1/4 tsp salt
- 7 oz chanterelles ((200 g))
- 1 onion
- 2 garlic cloves
- 4 swiss chard leaves
- 8–9 oz reginette, ribbon noodles or spaghetti
- fresh lemon juice
- fresh basil
- black pepper
Instructions
- Prepare the pasta according to packge instructions.
- Drain the soaked cashews and blend with 1 cup of water, the date and 1/4 tsp salt.
- Clean the chanterelles with a soft brush or a moistened cloth. Chiffonate the chard or cut into fine strips. Halve the onions and cut into thin slices or rings. Finely chop the garlic cloves.
- Sauté the onions and garlic in a large pan in a little water for 3-4 minutes. Add the chard, chanterelles and a pinch of salt and cook for about 4-5 minutes.
- Add the cream sauce and bring to the boil until the sauce thickens. Season with fresh lemon juice, salt and pepper.
- Serve the pasta with the mushroom-mangold sauce and garnish with basil.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: dinner, lunch